I sort of mentioned this in passing in a recent post, and got quite a few requests for the recipe.
Then I promptly forgot all about it.
When I realized I’d only posted two recipes this week (three is my norm) and that I hadn’t really done much cooking this week since Beloved is out of town on business, I decided I’d drag it out and post it.
This was one of those Sunday morning indulgences – I woke up and thought that a coffee cake-ish sort of thing sounded good and was in the mood to bake. I had some fresh strawberries on hand and almost made a fruit buckle, but then decided to just put them on top of the cake and drizzle them with some melted dark chocolate.
It. Was. Wonderful. Fruity and rich, but not too sweet; a great addition to our Sunday brunch. It would make a nice dessert, too.
A couple of notes - the coconut milk in the chocolate serves two purposes; it helps prevent the chocolate seizing up when it’s being melted (the double boiler also assists with this) and it helps keep the chocolate from re-hardening after it’s been drizzled over the strawberries. You can use heavy cream if you prefer.
Also, the servings are not huge, but they don’t really need to be – it’s pretty filling due to the nuts, both the almond flour and the almonds in the topping. Just keep in mind this is not diet food; it’s neither low in carbs nor calories, but most treats/desserts aren’t.
Click to enlarge
- 1 cup almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons potato flour
- 1/4 teaspoon kosher sea salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/4 cup ghee or clarified butter, melted
- 1/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 cup coarsely chopped almonds
- 1/4 cup tapioca flour
- 2 tablespoons potato flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut sugar
- 3 tablespoons ghee or clarified butter, melted
- 1 quart fresh strawberries, sliced
- 3 ounces good-quality dark chocolate, roughly chopped
- 2 tablespoons coconut milk
- Preheat the oven to 350 F.
- Stir together the dry ingredients – the flours, salt, baking soda and coconut sugar – in a large mixing bowl. Add the wet ingredients – eggs, ghee, and vanilla – and mix on medium speed until the ingredients are combined. Increase the speed to high and mix until the batter is very smooth, about 2 minutes.
- In a separate bowl, combine all the ingredients for the crumble except the ghee. Stir in the ghee, one tablespoon at a time, until the mixture is moist and crumbly, but not wet.
- Pour the batter into a well-greased 8″ x 8″ baking dish, then top with the crumble (there will be a lot). Bake for 30 to 40 minutes, or until a knife inserted into the center comes out clean.
- Cool completely on a wire rack.
- While the cake is cooling, combine the chocolate and coconut milk in the top of a double boiler over simmering, not boiling, water. Stir occasionally until the chocolate is completely melted and combined with the coconut milk.
- Layer the sliced strawberries on top of the cooled cake and drizzle with the melted chocolate. Cut into squares and serve.
- Nutrition (per serving): 373 calories, 24.9g total fat, 64.5mg cholesterol, 91.2mg sodium, 483.6mg potassium, 32.1g carbohydrates, 6.9g fiber, 16.8g sugar, 6.1g protein